Carrot & Ginger Soup

Carrot & Ginger
A lovely warming soup
~ Serves 4

50g Butter
3 shallots, finely chopped
2 garlic cloves, crushed
2.5cm / 1in piece root ginger, peeled & finely chopped
900g/2lb carrots, sliced
1.2 litres /2pt vegetable stock
125ml / 4 fl oz creme fraiche

Melt the butter in a large pan, add shallots, garlic & ginger, cook for 5 minutes until soft. Add the carrots & stock and simmer for 20 minutes. Place into food processor and blend until smooth. Return the mixture to the pan and whisk in the creme fraiche. Heat for further minute, seasoning well.

Serve with extra swirl of creme fraiche and a sprinkle of chopped herbs.